Regional Cuisine Recipes

Simple vegetarian rice and peas recipe with olive oil and vegetable broth. Quick one-pot side dish with frozen peas, sautéed onions, and fluffy rice ready in 40 minutes for easy weeknight dinners.

Traditional meat dolma: small green bell peppers stuffed with seasoned meat and rice, gently simmered over parsley stems until tender. Served hot with cool yogurt on the side.

Syrian noodles with lentils is a hearty one-pot vegetarian stew of cumin and coriander-spiced lentils simmered until tender, then finished with broken vermicelli. High-fiber comfort food that feeds six for pennies.

Turkey mole empanadas wrapped in flaky puff pastry with cilantro and scallions. Baked golden in 10 minutes for an easy Mexican-inspired appetizer with rich, spiced filling.

Flourless-style chocolate cake made with egg whites, cocoa, ground almonds, coffee, and orange zest. No butter, no yolks, ultralight yet intensely chocolatey. Kosher-friendly and naturally low in fat.

North African vegetable stew with chickpeas, fennel, zucchini, and warm spices like cinnamon and coriander. Simmered with meat and noodles, finished with fresh lemon juice.

Bhindi masala with three pounds of okra cooked in a garlic-heavy base of browned onions, fresh green chilies, turmeric, and cumin. A straightforward Indian okra dish that's vegan, quick, and full of warm spice.

Matzoh fritters stuffed with currants, almonds, and dried apricots, lightened with folded egg whites and fried golden. A Passover-friendly treat with bright lemon flavor.

Brazilian iced chocolate with melted unsweetened chocolate, double-strength coffee, milk, and chilled cola poured over ice. A fizzy, caffeinated chocolate drink topped with whipped cream or ice cream.

A spicy and scrumptious side dish made with pistachio nuts and cardamom seeds.

Transform overripe bananas into a tangy-sweet condiment with lemon zest and a hint of spice. Spreadable, jammy goodness that keeps for 2 weeks and pairs beautifully with curry.

Calamaria Parayemista, Greek stuffed squid filled with spiced rice, tomato puree, cinnamon, and cloves, then braised in white wine. A traditional Greek mezze appetizer.

Cardamom kulfi pops made the traditional Indian way, whole milk reduced down to a thick, caramelized base with ground cardamom, then frozen into creamy cones or popsicles. No ice cream maker needed.

Classic claret cup punch made with red wine, brandy, curacao, frozen lemonade, and grapefruit soda. A refreshing, citrusy wine cocktail for summer parties and gatherings.

Indian curried cabbage with cumin, turmeric, tomato, carrots, and bell pepper simmered until tender. A vegan, low-calorie side dish ready in 30 minutes with no sauce needed.

Almond-stuffed Madinah dates rolled in toasted sesame seeds, a traditional Arabic sweet served alongside gahwa. Just two ingredients and 25 minutes.